Cranberry Sage Whiskey Sour
Tart cranberry, fresh lemon, and sage make a bright whiskey sour with a softly herbal finish.
Prep: 5 · Cook: 5 · Total: 10 · Serves: 2 · Difficulty: Easy · Rating: 4.8/5 (148 reviews)
INSPIRED BY
An original sour that layers tart cranberry and lemon with a quick sage syrup.
Story
Theo calls this a roadside-pub sour with a little cold-weather swagger. Cranberry brings the tart punch, while sage gives the rye a savory edge and lemon keeps the finish clean. It is bright, loaded with character, and ready before the ice has a chance to melt.
By Theo
Ingredients
- 1/4 cup fresh sage leaves
- 1/4 cup granulated sugar
- 1/4 cup water
- 4 ounces rye whiskey
- 3 ounces unsweetened cranberry juice
- 1 1/2 ounces fresh lemon juice
- Ice
- 2 fresh sage sprigs, for serving
- 2 lemon wheels, for serving
Instructions
- Combine the sage, sugar, and water in a small saucepan and warm over medium heat just until the sugar dissolves.
- Remove the syrup from the heat and let it steep for 5 minutes, then strain and cool briefly.
- Fill a shaker with ice and add the rye, cranberry juice, lemon juice, and 1 1/2 ounces of the sage syrup.
- Shake hard for 10 seconds until the shaker is frosty and the drink is thoroughly chilled.
- Strain the sour over fresh ice in two rocks glasses.
- Garnish with sage sprigs and lemon wheels, then serve right away.
Chef Tips
- Make the sage syrup up to three days ahead and refrigerate it in a covered jar.
- Use unsweetened cranberry juice so the drink stays tart and balanced.
- For a softer sip, substitute bourbon for rye.
Cook's Notes
- Cool the sage syrup before shaking.
- Shake until the tin is frosty.
- Use large ice cubes for slower dilution.